Birria Quesadillas

5 from 1 vote

Birria Quesadillas is a blend of beef birria, cheese, onions, and fresh cilantro sandwiched in between flour tortillas served with a side of beef consommé. Perfect for dunking after every bite! These are mouth-watering delicious!

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican

Servings:

Calories: 372kcal

Author: Catherine Arena

Ingredients

For the Chile Sauce

3 guajillo peppers rinsed, destemmed, seeds removed
1 ancho pepper rinsed, destemmed, seeds removed
2 cloves garlic peeled
1 teaspoon oregano
½ teaspoon cumin
½ tablespoon beef bouillon
½ teaspoon black pepper
2 cups water

For the Beef

2 lbs chuck roast rinsed, cut into 2-3 inch chunks
2 tablespoon vegetable oil
½ tablespoon beef bouillon
1 bay leaf
½ tablespoon salt
½ teaspoon pepper
1 cup water

For the Quesadillas

1 package flour or corn tortilla any size you like
6 cups Oaxaca, Monterey Jack or mozzarella cheese shredded
1 small white onion chopped
fresh cilantro rinse and chopped
2 limes to sprinkle over quesadillas (optional)

Instructions

Chile Sauce

Rinse all the peppers under cool water to remove any debris or dirt.
Remove the stems and cut all peppers lengthwise to remove seeds.
Add the chiles to a saucepan with enough water to cover and bring to a boil.
Turn the stove off and cover the saucepan with a lid. Allow the peppers to rest for 5 minutes.
Discard the water from the peppers and add peppers to a blender.
Add the garlic, oregano, cumin and 2 cups of water.
Blend until smooth.
Pour the mixture through a metal strainer to strain the pepper bits left behind.
Set sauce aside until ready to use.

Beef Birria

Rinse the roast and cut into 2-3 inch chunks.
Season the beef on all sides with salt and pepper to taste.
Press the Saute button on the instant pot and add the 2 tablespoons of oil.
Add the seasoned beef chunks and sear on all sides.
Add the chili sauce, bay leaf, beef bouillon and water to the pot.
Cover the instant pot and turn valve to Sealing.
Press the Pressure Cook button and set the time to 45 minutes.
When the cycle has completed, allow 10-15 minutes of natural pressure release.
Then move the valve to Venting to finish releasing the pressure.
Using a slotted spoon remove the beef leaving the broth inside the pot. Place beef on a cutting board and chop. Set beef aside.
Rinse the cilantro and chop.
Chop onions. Set aside.
Heat a skillet over medium heat. Dip one side of the tortilla in the chili sauce and lay the dip side down on the heated skillet.
Sprinkle cheese on one side of the quesadilla. Top with beef.
Top with the chopped onions and cilantro. Fold the tortilla over and cook until tortilla is golden on both sides and cheese has melted.
Repeat the process with the other tortillas.

Serving

Cut quesadillas in half and serve with a side of the broth from the pot in a small bowl for dunking and lime wedges.
*You can add additional chopped onions and cilantro to the broth if you like.
Squeeze lime wedges over quesadillas. (optional)

Notes

Stove Top Beef Birria Instructions

Add 2 tablespoon of oil to a medium or large pot over medium heat.
Sear the beef.
Add the chili sauce, bay leaf, and 2 cups of beef broth to the pot.
Cover and cook for 2 ½ hours.

Slow Cooker Beef Birria Instructions

Add the seared beef to the pot followed by the sauce and spices.
Cover and cook on low for 8 hours or on high for 4 hours.

Nutrition